Lobster à la bystander

One-dish meals are usually big bowls of comfort fare that can scooped up with slices of crusty bread. This recipe elevated a simple baked dish into something more luxurious. The most difficult to execute part of this recipe is the cooking and shelling of the lobster itself. Once you have the sweet lobster meat, it is simple a matter of mixing all the ingredients together and tossing it into the oven.

To find out how this fits as a wartime recipe, read our interview with recipe writer Christopher Tan here.

Method:1. Steam or boil lobsters until cooked through. Shell and extract all the meat. 2. Chop meat coarsely. You should have about 2 cups, loosely packed. 3. Include or discard the greenish tomalley, as you desire.4. Combine lobster meat in a large mixing bowl with grated coconut, tomato sauce, sherry, paprika, and salt and pepper. 5. Fold everything together until well mixed. 6. Spoon mixture into a casserole dish and dot the top with butter.

7. Bake in a preheated oven at 170°C for about 20 minutes, until fragrant and browned on top 8. Garnish with coriander leaves and serve hot, with crusty bread or buttered rice on the side

At Spice Sutra, a North Indian restaurant, you will be spoilt for choice by the numerous styles of dishes that have been cooked to perfection by our chefs. Their exemplary cooking techniques and knowledge of the spices will ensure an unparalleled gastronomical experience for you and your loved ones. With a vast and exotic array of North Indian cuisine that will definitely tantalize your taste buds. Topped off with impeccable service and affordable prices, Spice Sutra is the ultimate destination for North Indian foodies.